The team behind Sydney Mexican restaurants Carbon, Taqiza and Sonora and the Caribbean-inspired La Palma, launched their fifth venue on 11 November in Bondi Beach.

Founded by Mexican and Chilean born and raised chefs Liber Osorio and Pablo Galindo Vargas, each of Milpa Collective’s venues showcase a different region of Mexico.

Calita, a 26-seat marisqueria (seafood restaurant), will look to Baja Peninsula for inspiration, sourcing a rotating selection of sustainable seafood from local suppliers.

The small menu will feature a tight curation of tacos and botanas (snacks/share plates) with highlights including blue swimmer crab tostadas; smoked trout taco with green mango, salsa macha, coriander and peanut salad; and Vuelve a la Vida bloody maria shellfish cocktail.

“Mexico has an incredibly rich and vibrant history, and we want to respect and celebrate our home country’s flavours and food through our venues, while using the most sustainable produce to support our local community”, says Vargas. “Calita will allow us to showcase our incredible locally sourced seafood through Baja Peninsula inspired dishes, right on the beach in Bondi.”

Small batch and boutique brands mezcals and tequilas will be imported from Mexico. Arrette tequila and fresh, seasonal fruits will form a rotating range of frozen margaritas, sitting alongside classic, jalapeño and Tommy’s margaritas. Drinks writer and co-founder of P&V Merchants Mike Bennie is behind the wine list.

“Mezcal and Tequila is at the heart of all of our venues. We have a great respect for the indigenous producers of Oaxaca and want to ensure we are representing the authentic taste and spirit of Mexico through our drinks”, says Osorio. “We are committed to representing fair trade, sustainable and organically sourced products throughout all of our venues, and our beverage offering is a big part of that.”

Situated on Campbell Parade, between Sean’s Panorama and Porch and Palour, Calita will open seven days a week from 5pm for dinner, with lunch Friday–Sunday from 11am. Booking are available via the venue’s website and a takeaway menu will be on offer on the weekends.